Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1 teaspoon paprika
- Fresh parsley for garnish
- Optional add-ins: cooked mushrooms, chopped spinach, or crispy bacon bits
Instructions
- Pat the chicken breasts dry and season generously with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Reduce heat to low, then stir in sour cream and shredded cheese until melted and smooth. Add optional cooked mushrooms or spinach for extra flavor.
- Return the chicken breasts to the skillet and spoon the cheesy sauce over the top. Cover and simmer gently for 5 minutes to meld flavors and allow the chicken to absorb the sauce.
- Garnish with chopped parsley and serve hot with rice, mashed potatoes, or crusty bread.
Notes
- You can customize this dish by adding your favorite herbs or vegetables such as cooked mushrooms, chopped spinach, or crispy bacon bits.
- For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives like coconut milk and cashew cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg